(中文/ENG)Hokkaido Milk Bread/Sandwich Bread/Pullman Loaf - 北海道牛奶吐司面包/日式牛奶三明治面包，层层分明，丝丝缜密 - 中种法
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- เผยแพร่เมื่อ 7 ต.ค. 2024
- 用中种法做北海道牛奶吐司面包，其面包组织非常细腻，口感非常松软，尤其是冷藏低温发酵中种法，使面团组织更加细腻，水份含量更高。在短时间内可以揉出手套膜（完全扩展阶段）。中种面团是制作出细腻柔软吐司面包的灵魂，面包组织棉花糖一样的细腻，层层分明，丝丝缜密。
When making Hokkaido Milk Bread with the Per-Ferment/Biga method, the bread texture becomes very soft and delicate, as well it feels fluffy and soft, especially because of the cold storage and low-temperature fermentation method, which makes the dough texture more fine and the water content higher. The glove film can be kneaded out in a short time (full expansion stage). The per-fermented /Biga dough is the soul of making delicate and soft bread, and the bread texture is as fine as cotton candy.
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9*4*4inch烤盘 The pan I using: amzn.to/32PucF9
Pullman loaf pan 9*4*4inch I am using: amzn.to/38HeD6r
2个带盖吐司烤盒 23*10*10cm(9*4*4inch)
面包的食材（两条面包）
中种面团：
406克 高筋面粉
79克 鸡蛋白
180克 冷牛奶
3克 速溶酵母
主面团：
174克 高筋面粉
3克 速溶酵母
34克 奶粉
70克 白糖（喜欢甜的，可以加多10克）
158克 鲜奶油
8克 食盐
45克 无盐黄油
发酵好的中种面团，全部。（冷藏发酵15-17小时）
1个带盖吐司烤盒 23*10*10cm(9*4*4inch)
面包的食材（一条面包）
中种面团：
203克 高筋面粉
40克 鸡蛋白
90克 冷牛奶
2克 速溶酵母
主面团：
87克 高筋面粉
2克 速溶酵母
17克 奶粉
35克 白糖（喜欢甜的，可以加多10克）
79克 鲜奶油
4克 食盐
23克 无盐黄油
发酵好的中种面团，全部。（冷藏发酵15-17小时）
1个带盖450g吐司烤盒
面包的食材（一条面包）
中种面团：
172克 高筋面粉
34克 鸡蛋白
76克 冷牛奶
2克 速溶酵母
主面团：
74克 高筋面粉
2克 速溶酵母
14克 奶粉
30克 白糖（喜欢甜的，可以加多10克）
67克 鲜奶油
3克 食盐
20克 无盐黄油
发酵好的中种面团，全部。（冷藏发酵15-17小时）
1个带盖吐司烤盒 33*10*10cm(13*4*4inch)
面包的食材（一条面包）
中种面团：
292克 高筋面粉
58克 鸡蛋白
130克 冷牛奶
3克 速溶酵母
主面团：
125克 高筋面粉
3克 速溶酵母
25克 奶粉
50克 白糖（喜欢甜的，可以加多10克）
114克 鲜奶油
6克 食盐
33克 无盐黄油
发酵好的中种面团，全部。（冷藏发酵15-17小时）
放入预热至350F/180C的烤箱中烤22分钟，然后330F/170C再烤12分钟
牛奶的用量请根据冬夏和面粉吸水性适当调整
2 Pullman loaf pan 9*4*4inch
Bread Ingredients for 2 loaves
Pre-Ferment Dough/Biga:
406g Bread flour
79g Egg White
180g Cold Milk
3g Instant Yeast
Final Dough Ingredients:
174g Bread flour
3g Instant Yeast
34g Milk Powder
70g Sugar
158g Heavy Cream
8g Salt
45g Un-Salted Butter, Softened
All of the Pre-Ferment Dough / Biga (Ferment 15-17hours in refrigerator )
1 Pullman loaf pan 9*4*4inch
Bread Ingredients for 1 loaves
Pre-Ferment Dough/Biga:
203g Bread flour
40g Egg White
90g Cold Milk
2g Instant Yeast
Final Dough Ingredients:
87g Bread flour
2g Instant Yeast
17g Milk Powder
35g Sugar
79g Heavy Cream
4g Salt
23g Un-Salted Butter, Softened
All of the Pre-Ferment Dough / Biga (Ferment 15-17hours in refrigerator )
1 450g loaf pan
Bread Ingredients for 1 loaves
Pre-Ferment Dough/Biga:
172g Bread flour
34g Egg White
76g Cold Milk
2g Instant Yeast
Final Dough Ingredients:
74g Bread flour
2g Instant Yeast
14g Milk Powder
30g Sugar
67g Heavy Cream
3g Salt
20g Un-Salted Butter, Softened
All of the Pre-Ferment Dough / Biga (Ferment 15-17hours in refrigerator )
Bake in an oven preheated to 350F/180C for 22 minutes, then 330F/170C for another 12 minutes. *The adjustment of the temperature or baking time may vary, so please adjust your oven to your liking.
Please adjust the amount of milk according to winter or summer, and the water absorption of your flour
#北海道牛奶吐司 #HokkaidoMilkBread #日式牛奶面包 #PullmanLoafBread #牛奶吐司 #MilkBread #中种法 #PullmanLoaf - แนวปฏิบัติและการใช้ชีวิต
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My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
是，不过这个时间只是参考，只要发到模具的7-8分满就可以了
請问可以用面包机做嗎？
I have tried many Hokkaido Milk Bread recipes, I can say this recipe is surely the best. The bread texture is so soft, silky and it smells so good. Thanks for sharing such good recipe with a very detailed explanation.
Every things you made such as bread and cake its was so super perfect, attractive , and beautiful. Many thanks for your teaching and sharing the recipes.
This is a great bread. The flavor is excellent. Would definitely make again.
这个拉丝效果太赞了👏👍😻
谢谢🙏
I baked this bread and it turned out amazing. So soft and delectable. Thanku all cooking stuff for sharing this recipe.
謝謝老師，今天第一次做吐司🍞成功了，感謝！
👍👍
Thank you for sharing, I have tried it and everyone love it!! The best Hokkaido milk bread ever!!
Thank you for sharing, you are the best👍
这个。。我做了。。。成功。。超松软的。。好吃。。
👍👍
Love your channel, I did according to your recipes never disappointed, every menu were very delicious 🤤 🙏🏻❤️❤️❤️
Thanks 😊
This is the bread recipe I have been looking for! The outcome is so great! Thanks for sharing🍞😂😋
Thanks for watching, hope you enjoy
Followed all the steps and got perfect bread. All my family love it so much. Thanks for sharing!
Glad you liked it!!😄
今天做了這款吐司.很柔軟.也很好吃. 麵團很濕軟.不好操作.還以為會失敗.幸好成功了 感謝您的分享
太好了，加油！做好面包需要经验的积累，不管是成功的还是失败的。
面粉吸水性差异是很大的。中种面团一定要根据面粉吸水性调整牛奶的用量。主面团如果实在太湿了，可少许添加面粉。
搅打面团时要控制好面团的温度，温度高了，面团也会变得很湿，这时就需要给搅拌盆冰敷降温
@@AllCookingStuff 原來可以加麵粉.謝謝提醒.也謝謝您的配方
I tried this bread (and all the ones on your channel) and it´s amazing! Thanks for sharing!
Your recipe is amazing. I did according to the recipe. The tastes and texture were awesome. Thank you ❤️🥰
非常值得收藏的配方，在卷的时候加入了一些奶酥，面包还没有开始烤就已经满屋飘香了，感谢您的分享👍
谢谢观看😁
奶酥是什么？
可以参考这个配方th-cam.com/video/c50pucadX2A/w-d-xo.html
th-cam.com/video/mFgNbMAvd9k/w-d-xo.html
Thank you so much ! First time I made this kind of load bread . So good !
My pleasure 😊, thanks for watching
Perfect so much love ❤❤❤❤❤
Your bread looks so awesome! I have tried several recipes of this kind of bread, the outcome is ok, but never got bread like this.
You are welcome to try this recipe. And please let me know if you have any problem. Thanks
频主应该是加拿大的， 加拿大面粉的吸水率比美国少，美国这边的中种面团建议微调稍多一些不然会很干。
还有我需要低速5分钟才成团，中速9 -10分钟面才光滑。我的用是KA 6qt的搅拌机+ 12.7% 高筋面粉。
你这种做法很好，一定要根据面团的状态做调整。不同品牌的面粉，甚至同品牌面粉在不同的季节，以及家里的环境温度，都可能需要调整水量。面团的搅打时间也会有差别的，需要看面团的状态来调整。
Perfect
Thank 😋😍
Hi Sherry, thank you for sharing a wonderful recipe. Your video is very well made, instructions are so clear and easy to follow. I have made this recipe and the texture is soft and fluffy, family loved it so much, the bread was gone in a day! I would like to know though whether I need to thaw the Biga/pre-ferment dough to room temperature before kneading into the rest of the dough or can use it straight out of the fridge?
Use pre-ferment dough directly. It is cold and will keep the final dough at lower temperature while kneading. A low temperature dough is much easy to be kneaded into good gluten.
If your room temperature is below 20C at winter, you may bring pre-ferment dough to room temperature.
made a similar bread
not actually that good, but very good for a bread pudding
" 🤤🤤🤤👍.. yummy"
Шери.ну очень красиво вы работаете с тестом.Я пересматриваю каждую выпечку 20 раз.А скажите.пожалуйста .все ингредиенты лолжны быть холодными?Спасибо
В летнее время лучше, если все жидкие ингредиенты будут в холоде. Зимой можно дать жидким ингредиентам немного нагреться.
Причина, по которой я это делаю, заключается в том, что после замеса я хочу поддерживать температуру теста на уровне 22-27С. При слишком высокой температуре тесто станет жидким.
看着好香啊～周末做起来😊 还想请问，开始做中种的时候可以将蛋清改放全蛋吗？谢谢
你可以试试，但 两种口感不一样。
我還以為失敗了...還好後來有成功....因為都用手揉的...起初麵糰很濕..想說慘了，是我用錯了嗎？..好加在有成功.吐司真的很好吃！
面团在没有揉出膜之前都是很粘的，手揉的时候用一个刮板辅助会好点。
@@AllCookingStuff 好喔！
I had a problem with the Biga... I followed the recipe under:
1 450g loaf pan
Bread Ingredients for 1 loaves
Pre-Ferment Dough/Biga:
172g Bread flour
34g Egg White
76g Cold Milk
2g Instant Yeast
I am using King Arthur organic bread flour and it seems too dry. So I added a little more milk to the Biga dough. After 17 hours in the refrigerator, the Biga is still dry and it is not soft like the one in your video? How moist should the Biga be? Thanks!
In winter, the air is dry, or the water absorption of the dough is different, you can increase the amount of water appropriately. You may need to add extra 15g of milk. The mixed dough is soft, but not sticky to the hands and not sticky to the tank.
@@AllCookingStuffThank you! I tried again with added hydration and the biga was good! The taste of the bread and the delicate texture are so good! You are the best! Thank you so much!
Would you mind sharing the brand of flour you use? Thanks!
師傅師傅 🙏❤️謝謝你分享，我終於今日成功咗啦😍🥰! 屋企人個個話你啲麵包好好食呀。想問吓師傅如果我想整菠蘿包，可以用邊條片個包包recipe做？定係師傅你會唔會教我哋整菠蘿包啊？
很开心你的吐司非常成功👏👏菠萝包用这个面团应该是不错的，我将来也会分享一款菠萝包
好開心呀好期待 ! 🥰👍🙏
我也想用這食譜做港式菠蘿包， 因為皮剛好要一個蛋黃！謝謝師傅詳細的內容，目前試過跟你法國老面的食譜，下次試這個。❤️
我今天坐言起行用了這個食譜做了港式菠蘿包，非常軟，非常好吃。但造型上沒有用花式手撕包（法國老麵）的食譜立體。兩個都各有不同的口感。但都是師傅的食譜！非常感謝！
@@gracecheung2189 好犀利呀！我就係想整港式菠蘿包，如果你推介咁用邊個做會好食啲呢？
ممكن الوصفه باللغه العربيه
按所示时间操作，出不了手套膜。可能是面的问题？
老师，这个吐司对高筋面粉有什么要求吗？比如，需要用什么品牌的比较容易成功
I had issues pulling a film at the end. It kept tearing little holes? I mixed it for the correct time and speed. It also didn't raise properly and was salty when I finished baking. I used the 450g recipe and 3g of salt seemed like it was too much.
老師，請教一個問題，試過方法，質感超鬆軟，但口感偏乾，請問是什麼問題？
Can I replace the pre fermented dough (biga or pate fermente) with tangzhong?
Are your temperatures for a gas oven or a fan oven? My crust is way too brown when it comes out. 😭
老師請問是用耐高糖酵母嗎？
请问一下，首次发酵不是一般都要发到一倍大吗？为什么您这个配方只需要发酵半个小时呢？另外，我揉出的手套膜看着也不错，但是破洞边缘怎么看都有些锯齿，我看到有些手套膜的破洞边缘是很光滑的，几乎没有锯齿，难道是我揉的时间还不够吗？感觉要揉到那种程度真得好难哪！
这款面包一发不需要发到一倍，松弛半个小时就够了。手套膜其实不用要求那么高，揉过了比没有揉到位烤出的面包更不好
@@AllCookingStuff 好的，谢谢！
Hai I have a Pullman with 12.5x 4.7x 4.5 inch which amount of dough will work ? Please advise . I always end up with some raw line of dough after baking I really want to try your bread recipe . I badly want to make this beauty please help
you can use recipe for 2 bread 9*4*4inch. The dough may be a little bit too much for your pan, you can adjust it accord your situation.
When baking, let the pan bottom close to the heating tube, and the baking time also need to be adjusted. measure the inside temperature when take out, the temperature should be around 92C if the bread is done.
@@AllCookingStuff thanks so so so much for advising on this . Really looking forward to make this bread today along with your beef bun will keep you updated how everything turns out . Cheers 🥂
Does this recipe have a longer shelf life compared to the tangzong/yudane video you made? 😊
2-3 days is ok for this bread. tangzong/yudane Japanese bread is better for anti-aging.
Alright! I tried the recipe btw :) is it normal for this recipe to have a yeasty smell Because of the preferment? Or your does not smell yeasty at all ?
hi..i follow ur time in mixing the dough but at last step haven't reach clean n smooth thin film after 2min 30sec..should i continue eventhough it takes 10min to get the thin film?thank you
Yes, continue until get thin film. Be careful don’t over kneading the dough
@@AllCookingStuff : yeay...i did it..the bread comes out very nice 😊🙂 all family members love it..thank you for your recipe 🙂🙂
Very happy hear from you 👍👍, thanks !
Will I get the same result if I knead the dough by hand?
Sure you can knead the dough by hand. It may take 10-20min to knead the final dough, be sure you can pull a good film at the end😊
Hi, for the final dough, if I don't have heavy cream, can I use fresh milk instead?
yes you can, but the amount of milk must be reduced, or your dough will be too wet. use about 52g milk to replace 79g cream.
Thanks for your reply. By the way, love your videos very much.
为什么我每一步都照做了，却没法揉出手套膜？
我也是……😢
Why do you use egg white instead of egg yolk?
Egg white is usually used to keep things light and airy (such as angel food cake)
Can I incubate the dough for 24 hours?
If you want ferment longer, you may need to decrease some of the yeast.
期待分享13”x4x4烤盆份量
增加了13”x4x4的分量，你可以看看
This recipe no need egg yolk?
Yes, no need egg yolk for this bread
Do you have the recipe for the large Pullman pan 13x4x4 ? Thanks
you can multiply each ingredient's amount by 1.4
請問沒有廚師機改成手揉，放材料的順序也一樣嗎？
可以手揉。请参考这个视频 th-cam.com/video/3ljgp3bnp10/w-d-xo.html
Hi aft adding butter, I kneaded at speed 2 then speed 4 for 2 1/2 mins dough was still not smooth. So I continue another 1 min at speed 4. Now my dough looks even worse not smooth at all, maybe hv over kneaded. Wt shall I do?
First you have to make sure the amount of ingredients is correct.
When adding butter, the dough should be in smooth ball shape, check 2:30, don’t over-beat.
After adding butter, use speed 2 to mix, the dough will be messy at first, then will be turn into smooth ball shape again. now you turn to speed 4 for kneading.
Another factor will be dough temperate, the dough will be slushy if higher than 30C. The pre-ferment dough should keep in refrigerator until you need to use it.
@@AllCookingStuff yes I followed all yr steps except d I added 1 more min to speed 4 cos dough was not smooth like in yr video. Dough temp was 25-26C. Maybe My judgement was wrong. Anyway, both proofing was slow. Aft baked it didn’t rise so confirmed gluten was torn by over kneading.
How do I know when is the turning point when dough will become overheaded. I find it so difficult, always either under kneaded or over kneaded😩
Following my steps is ok, but the minutes in the video for dough kneading and proofing is only for reference, you should adjust the time according to your situation.
When the dough comes smooth at last step, I suggest you check the dough status every 30 seconds, pull the membrane and you should notice the changing of the membrane every time. The smoothness of the hole's edge on the membrane will also tell you the dough is ready of not. Write down your beating time for your next time reference.
Sometimes you don't need to beat the dough to perfection, the baked bread can still be very good. This way can avoid over-beating when you don't have enough experience.
@@AllCookingStuff thanks will try again
👍Keep trying! Soon you’ll get enough experience and will make perfect breads!
老師你好，我想請問一下我用450g的吐司盒，一次做3個，酵母的份量知否乘以3呢？謝謝
请点开视频下方的视频说明，有1个450g烤盒的详细食谱，食谱里的所以材料乘以3
@@AllCookingStuff 好的，謝謝
奶粉是必要的吗？
当加入奶粉后，除了增加香味上色，由于奶粉的吸水性好，面团的吸水量会增加，使其烤好的面包可以保持较长时间的柔软，延缓面包的老化，尽量不要省略。
我按照食谱的温度和时间烘烤 表面只有浅浅的黄色 该怎么调节温度呢？
可能是烤箱温差问题。
这款面包在烘烤时，是很容易上色的。所以会用180°烤22分钟，然后转至170°继续烤12分钟。
你的面包不上色可能需要调整一下。1。提前20-30分钟预热烤箱180°C。
2。从头到尾都用180°C温度来烘培。
When I added my 35% whipping cream, the dough was completely destroyed and just looked like a lump of dough without gluten. What should I do? 😢😢😭
First of all make sure the amount of ingredients are all correct. please note the amount used in the video is for 2 loaves
If the amount is correct, when you add 35% whipping cream into pre-fermented dough, it should be form a dough after about 2 minutes low speed kneading, refer 2:10. Then medium speed kneading the dough to smooth and elastic.
Your problem seems not cause by whipping cream if amount is correct. It more like you over-kneaded your dough. Over-kneaded your dough generally can't proof well and the bake bread will not rise well. Please confirm more details so I can help you analyze the problem.
For dough kneading, you have to always have an eye on your dough, do membrane test every 30 second when dough come to smooth and elastic. please check 3:08.
@@AllCookingStuff does the protein percentage of my flour affect the dough? I used 12.5% protein bread flour.
@@AllCookingStuff thanks in advance!!💕💕
請問蛋白部分可以用全蛋嗎
你可以试试
老师，请问用三能低糖450吐司盒的温度和时间是如何呢？我第一次做吐司...
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
烘烤温度约350°F/ 180°C，烘烤时间约33-38分钟，烤好的面包中心温度约93°C。
每个烤箱可能有温差，可以微调烘烤时间或温度。
@@AllCookingStuff 谢谢老师
Hi there.. can I have a recipe for 1 loaf? Thanks
Yes, I just updated the Video Description, and added the 1 loaf recipe, please check
@@AllCookingStuff : thank you. I am going to make it today..
实在是没有鲜奶油的情况下请问有替代品吗？比如牛奶，椰奶之类的可以吗？谢谢！
鲜奶油给这款面包带来的是不一样的味道，也是这款面包的特色。
你可以用50牛奶和28g的无盐黄油代替79g的鲜奶油
@@AllCookingStuff 太感谢了！谢谢及时回复。赶着救命，中种正在冷藏发酵中。。。🙏
不客气！
@@AllCookingStuff 按照建议用牛奶和无盐黄油代替做成功了，组织同样细腻柔软，可能放奶油会更加香，不过我已经超级满意了。谢谢作者！这是我做得最好的一次面包！非常感谢🙏
👍👍
老师，中种面团可以不加蛋白吗？🥺
可以
好的 加水而已对吗？
这个可以手做吗
可以手揉面，面团状态参看视频
Sherry, 妳好。照着
對不起，剛才按錯了鍵。我照着妳的説明調的中種麫團偏硬，可以請問是什麼原因嗎？謝謝🙏
冬天天气比较干燥，可能需要多一些水量来调整面团的湿度。
太謝謝妳這麼快的回覆指教，我這就去再做一個。上周做了你教的湯種日式土司，超讚，謝謝你的分享！
Hi, 请问你的揉面团的木板可以在哪里购买？谢谢
十几年前在Ikea买的，现在只有竹制的了。如果你在多伦多，Costco Business Center 有一款枫木的小案板尺寸价格就非常好
用三能450g的烤盤該怎麼改份量呢老師？
刚刚计算了一个450g模具的配方，你可以在视频说明中看到
@@AllCookingStuff 多謝你老師
Why no need egg yolks?
My experience is that the egg yolk will make the bread texture loose and reduce the effect of drawing.
While the egg white in the bread can increase the elasticity of the finished product, and its high water content can also make the bread more watery and softer.
@@AllCookingStuff which bread recipe do u prefer biga or tangzhong?
This Hokkaido Milk and Tangzhong White Bread both taste very good, but in a different flavour. If you like making Japanese style bread, you should try this 2 kind of bread.
@@AllCookingStuff how about the texture, which you prefer?
I personally like Tangzhong white bread, soft and a little bit chewy
我想知道你的吐司模具是什么牌子的，在哪里买的？
我用的是USA Pan的Pullman loaf pan. 这里是amazon的连结
USA Pans 9 x 4 x 4-Inch Pullman, Aluminized Steel with Americoat
www.amazon.ca/dp/B001TO3CN8/ref=cm_sw_r_cp_api_i_6UxzFbPTNFH39
谢谢你
@@AllCookingStuff 請問這模好用嗎？🤗我看到你焗出來好像上色很平均！很美！
这个模具质量很好，烤出的面包上色很均匀。只是那个盖子的开和关需要一点技巧，用习惯了就很好用
@@AllCookingStuff 我用这个模具烤吐司 因为它不是正常450g的 烤出来不满 而且时不时烤的时候会爆盖 吓死我了 请问你有这个问题吗？盼复 谢谢
你面粉用什么牌子的？
视频中我使用的是Robinhood高筋面粉
最近我在使用Costco的一款高筋面粉，效果也很好
哪个牌子的？
www.costco.ca/great-plains-strong-bakers-unbleached-bread-flour%2c-10-kg.product.100674930.html
一定要加鲜奶油吗
北海道吐司的一个特色就是鲜奶油
…
你好！請問你的吐司盒多少克？
我的吐司盒比450g的吐司盒稍大，大概可以放600g面团。如果你的是450g吐司盒，你可能只能放入500-520g面团
@@AllCookingStuff 謝謝你的回覆，我自己重新計算一下。
👍
老師我想請教一下，我做四個的量是否將全部材料乘以4嗎？謝謝
视频下方的视频说明的食谱，有不同的烤盒，有写1条或是2条。如果你选的是1条的食谱，就乘以4。如果食谱上是2条，你就把每样材料乘以2。
老师好 第一部做中种面团这部是否可以加入全蛋，如何加入全蛋，总量在多少
除了面粉酵母和水，中种面团一般不加入其它材料。如果你想放全蛋，第二天做主面团时才添加。加了蛋之后就少加一些水
@@AllCookingStuff 那老师如果不加入蛋白口味是否有影响？
会有一点影响。
不加也没关系。但是中种需要增加一些水的用量。